Red Velvet Protein Pancakesby Elissa Jewell on October 12, 2018
These pancakes are incredibly red in colour, full of flavour and very “earthy.”
If you’re not the hugest fan of beetroot, you could potentially use half of the beetroot only, and then increase the cocoa powder to 1 cup to make these more chocolatey.
400g raw beetroot, whole
1 cup gluten free self raising flour
Pinch of baking powder
1/2 cup milk (any)
1/2 cup cocoa powder
1 tablespoon coconut oil
Pinch of salt, nutmeg and cinnamon
6 scoops protein powder (chocolate or vanilla)
Boil the beetroot whole until tender. (Takes about 45m).
Leave to cool slightly before processing with the coconut oil, egg, milk and salt until a puree has formed.
In a bowl, add all of the dry ingredients and mix well. Create a well in the centre then pour the beetroot mixture in and whisk until combined.
Cook each pancake on low heat for one minute each side. Try to undercook these a little so they stay moist.
Serve with your choice of sauce.
Makes 5 pancakes, nutritional information is per pancake.
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